This is a great Sauce! It is served with Perch in Lancaster, Ontario but is great with any Deep Fried Fish or with Ham. My DH eats it on almost everything including French Fries.

Lancaster Sweet and Tangy Mustard Sauce

2 eggs, beaten
1 cup granulated sugar
2/3 white vinegar
2 teaspoons dry mustard

Add beaten eggs to the rest of the ingredients in the top of a double boiler. Mix well. Cook until thick, mixing almost constantly as it starts to thicken. When sauce is of custard consistancy (coats spoon), remove from heat.

Cool in fridge and serve over deep-fried or pan-fried Fish or Ham. Tastes best cold.

Serving suggestion:
Put pieces of pan-fried fish in a toasted hot dog bun with the sauce spooned on top of the fish. Sauce is served in restaurants this way or on a platter with Fish, Fries and Cole Slaw.